Go to the Recipe: Gluten-Free Chocolate Chip Cookies
Can't wait to try these!
Hey guys,
Cookies look great.
Not sure if you are aware but oats are considered gluten free in USA and UK but not Australia.
If I remember correctly there is a type of protein in them that is not tested well enough to know how suitable it is for coeliac.
The Australian coeliac council estimates that 4/5 coeliacs can eat oats, but the other 1/5 cannot digest it properly.
Cheers for the great work
FWIW - if oats are a concern, it should work with gluten free flours. Have had good success with Cup4Cup but can make your own without the small amount of milk powder that's in it if desired. Im hoping to try these with and without browning the butter (blame heston ;-)....). Here's what I like so far:
Ingredients
249gms Cup4Cup flour
2.5g baking soda
180 g brown butter (unsalted)
100g granulated sugar
150g Dark brown sugar
5g salt
10g vanilla extract
45g yolks (about 2)
200g dark chocolate (70%) chunks (or similar amount of your favorite) J
Instructions
1. Pre-heat oven to 375 degrees with rack in middle
2. . Line 2 large baking sheets with parchment paper.
3. Whisk flour and baking soda together in medium bowl; set aside. (Personal experience suggests sifting makes a big difference).
4. Combine brown butter ,both sugars, salt and vanilla in a bowl and whisk until
fully incorporated.
5. Add yolks and whisk until mixture is smooth.
6. Rest for 5 minutes to hydrate, then mix for another ½ minute.
7. Repeat process of resting and whisking until mixture is thick, smooth and shiny (1-3 times).
8. Gently stir in flour mixture until just combined.
9. Stir in chocolatechips.
10. Divide dough into 16 portions on baking sheet. (Tip – my kids prefer ½ ice cream scoop……..don’t ask, they just do J…).
Bake until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft. Tip at about 7 minutes (1/2 way) rotate the baking sheet.
Transfer baking sheet to cooling rack cookies completely before serving.
I have NOT tried flattening the dough upon finishing…..they are usually flat enough on their own, but will try as it would help with consistency.
This recipe can work with oats as well (if cross-contamination is a concern-look for gluten free oats).
Hello. Can cornstarch be used instead of oats?
I like this new style of video where the thought process for making a recipe is explained. I would like to see more videos like this from you. Good job.
The cookies look great, but just a heads up that similar to Australia, up here in Canada, oats are explicitly excluded from the current gluten-free definition by Health Canada. I like to use sweet rice flour as a base for many of my cookies for the chew it gives - combined with sorghum flour and brown rice flour, makes a great neutral base for many cookies. If interested I can share my recipe - I use browned butter to amp up the flavour
Agree that chilling works wonders with the GF cookies, as many of the GF flours hydrate much more slowly than wheat flour.
Like Janice and Cameron I too was surprised to see that your gluten-free recipe used an oat flour base. I am based in Canada and blogging for a largely Australian audience of Thermomix users. My gluten-intolerant friends can not risk eating oats unless these are specified as being "gluten free"... For those who are less sensitive however, these cookies look a treat
If I recall, the protein is avenin (sp?). There are some that can eat steel oats and not rolled/instant-like oats (subjectively). A decent number of suppliers for gluten free oats are available (Bob's red mill being one of a number). The protein des raie another question though...........if the protein in oats is an issue, gluten isn't the bad guy (as it were) again. It would seem to be (in part) a metabolic issue of digestion (something in the human pipig and biochemistry isn't working like it should).
I'm a little unsure about this recipe.
The video states that there should be locust bean and xanthan gum in the cream cheese so the cookie holds together.
Here in Germany, you may not add xanthan or locust bean to cream cheese.
If you do, you are not allowed to call it cream cheese anymore, but "Frischkäsezubereitung" ("prepared/modified cream cheese" or something along those lines).
We do have those, but they are AFAIK mostly the little to none fat (< 1%) versions.
Surprisingly, the fact that those gums are involved is not mentioned in the recipe posted here.
Is there a reason why there is no written mention about this?
If I were to add locust/xanthan gums to the recipe, how much of each would you recommend?
Also: how high is the fat content of your average cream cheese in America?
Thank you!
You can easily make gluten free nut butter cookies. I don't have a recipe handy, but it only had a few ingredients: Nut Butter, Brown Sugar, Eggs, Baking Powder, Salt. That was it.
Can i use another gluten free flour instead of oat flour?
David, I was at the grocery store the other day and checked three brands of cream cheese and they were all roughly the same. There is 10g of total fat per 30g of cream cheese. There is 100mg of salt per 30g of cream cheese. There is less xanthan/locust bean than salt. Hope this somewhat helps!
As others mentioned hear oats aren't considered 'gluten free' in Australia. However I know many people on gluten free diets still eat oats here...I've heard you can get 'gluten free' oats but not sure if that is US only...IT would be nice though if there are any decent alternatives to oats for those who are concerned about the oats...
Great recipe! One of the best cookies I've ever had!
I made these with peanut butter chips, and they were absolutely delicious. I'm not gluten-free but have plenty of friends who are either gluten intolerant, or have celiacs, so this is my go-to cookie base! Thank you!
I noticed that if you scale up the recipe, the weight of the egg yolks changes accordingly, but the number (2) doesn't. Just be aware.
OATS ARE NOT GLUTEN FUCKING FREE
Perry,
We have edited the ingredient list to articulate clearly that bakers should use oats labelled "gluten-free." Bob's Red Mill, for instance, prepares and packages oats in a gluten-free facility. Their products are available on Amazon. http://www.amazon.com/Bobs-Red-Mill-Gluten-Rolled/dp/B002TXT502
We are aware that there is a disagreement out there about whether or not oats are inherently a gluten-free product, and every person needs to decide what is healthy for his or her diet.
Could you convert this to an oatmeal raisin cookie by simply replacing the chocolate with raisins and adding oats and cinnamon? Is it a 1:1 ratio for replacing the chocolate. How would you calculate how much oats to add?
Dude relax there are gluten free oats available. Screaming and swearing isnt necessary to get
you point (in this case incorrect) across....
No if its oats you need to replace in this recipe I would recommend trying millet flour
You have essentially changed the whole recipe this way
And then to say you can use oats instead......please
Hi, wich is it? 500gr. Oat flour or 320 gr.? Thank you
I need clarification! I am presently attempting to prepare these yummy morsels for a good friend however when I got to the salt and vanilla portions it seems a ridiculous amt. One Tbsp of vanilla(20g)? Seriously is that correct? I don't want to screw this up waistline my time and ingredients if this is incorrect. Can someone please respond ASAP
Thanks in advance.
Hi Erin! We can confirm that these quantities are correct, but please feel free to experiment with your own quantities anytime you feel like there may be too much or too little of something for your liking. We love it when people tweak the recipes as they see fit!
Thank you Ellen!
Hey! Followed this recipe with x0.5 quantity, and ended up with a much different result after 15 minutes in the oven.
They were not golden, but rather pale looking. Very airy after cooling, and looked more like clumps than cookies. I have a feeling something went awry with the oat flour. Still yummy though!
Mine turned out really flat, even with chilling. Still delicious, but any idea what might cause that? I used Philadelphia cream cheese in case that makes a difference.
I have made this recipe three times and each time they haven't flattened at all.
people who are gluten free generally are also dairy free. What can I sub the cream cheese with ?
For those of you interested in a not-so-gluten-free variation:
300g whole oats
200g all purpose flour
110g organic coconut oil
110g nonfat greek yogurt
200g light brown sugar
5 g baking soda
1 pinch large grain sea salt
300g fresh-shaved semi sweet chocolate
20g vanilla extract
2 whole eggs (about 80g)
2 "handfuls" pecan pieces, toasted
Do not mill oats. Follow all other directions. Much easier to combine with a good mixer. Spread entire mixture over parchment paper lined large cookie sheet. Makes a .5 inch deep large cookie bar. Can be cut to any size after baking. Or keep whole for a cookie cake.
Wonderful recipe.
There are thousands of places for gluten containing recipes. Please don't contaminate the one tiny place available for us with gluten containing recipes - go to the primary page, I'm sure the recipe is there.
Over mixing. With GF cookies, you want to mix just until incorporated and stop - don't do a full two minute mix like you would with non GF.
Agree - also, anyone who is GF should know to purchase certified GF oats without a recipe telling them to!
Ivan if actually read it says 500 gr OATS in order to make about 320 gr oat flour.
So if you are beginning the recipe you require 320gr of milled oat flour.
W00t? I thought oats contained gluten, just like wheat, rye, and barley, only less of it. I was on a gluten free diet many year ago, and was told to stay away from oats too in that regard. Or am I missing something here?
I live at altitude and followed the recipe exactly. These cookies turned out flat, flat, flat. Next time I will:
- add 20% less sugar
- add 10% more flour
- really grind the oats to a fine powder...I was lazy on my grind
- weigh the egg yolks (they were big eggs and I think they added too much moisture)
They were delicious, but had a crystalized sugar crunch. I think too much sugar is the culprit (typical when baking at altitude)
You just missed the fact that some some gluten free oats popped out in the market...
Oats are naturally gf but are often contaminated in processing. That said a lot of folks who are celiac are advised to avoid all oats until our digestive tracts are healed including the certified gf oats
There are many DF cream cheese products available
Can almond flour be used instead of rolled oats?
Oats naturally produce, and contain, ZERO gluten. They contain Avenin, a similar protein but most people who are gluten-sensitive or allergic are not triggered by it. However, most oats are processed in plants that process wheat, which contaminates the oats with gluten. To ensure that your oats don't contain gluten from cross-contamination, buy oats that are labeled gluten-free, as they are processed in plants that do not also process wheat. So Perry, I know that your post is old, but I wanted to set the record straight since you were clearly upset and needed to brazenly make your point about oats and gluten, even if you are completely wrong. To be clear, oats are f'ing gluten free. Packaged and processed oats may contain gluten from cross contamination with wheat. There, I fixed it for you.
I tried these and I must say (I LOVE YOU AND I MEAN IT) . I love them and the veteran hospital here loves them too. When I made them and they could not get enough.
Inedibly salty, maybe 7g ok. Yes I used kosher salt, diamond crystal
Trade Joe’s has gf oats.
Is it ok to use instant oats or old fashioned oats? Does it make a difference?
Hola!! Tengo un problema con la avena. A veces hay personas que la perciben amarga al final. No encuentro el modo de mejorar o neutralizar esto. Me pueden ayudar? Muchas gracias!
